Prep 15 mins
Cook 15 mins
This dish can be eaten hot or cold. In WWII, lots of French ate a lot of this simple, but good, dish. You can add a little chopped ham, if you have it!
- 1 lb potato
- 2 eggs, beaten lightly
- 1 1⁄4 ounces plain flour
- 3 -4 tablespoons milk
- 5 -6 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- Peel the potatoes.
- Grate them coarsley, and mix them with the slightly beaten egg.
- Stir in the flour, salt and pepper.
- Add enough milk to make a batter, as thick as whipping cream, or a thick pancake batter.
- Heat 1 tablespoon of oil in a medium frying pan, and add enough batter to make 1/4 inch layer.
- Fry the pancake over medium-high heat for 4 - 5 minutes until brown.
- Put a plate over the pan, and flip the pan over, so the crusty part of the pancake touches the plate.
- Slide the pancake back into the hot pan, and brown it on the other side.
- Repeat this process with the rest of the batter, adding oil to the pan as needed.
- Keep the finished pancakes in a warm oven as you work, so they are all hot at serving time.